Persimmon Salsa

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Just because tomato season is over doesn’t mean you can’t have fresh salsa. If you love fruit salsa, you need to try this persimmon salsa! It’s delicious on everything from tacos and chips to grilled pork chops.

We eat a lot of salsa down here. I mean, a lot. In the land of the breakfast taco (and lunch and dinner taco), it’s actually hard to avoid salsa.

As if you’d want to.

Persimmon salsa is a wonderful alternative to traditional salsa.

In past years I canned salsa, even though I haven’t quite yet hit upon that perfect recipe for my tastes. This year I didn’t get around to any canning, but it doesn’t mean I can’t have fresh, local salsa. All that’s needed is an adjustment of ingredients.

Enter the persimmon.

what are persimmons?

Persimmons are squat, sweet orange fruits that come into their own in fall. While everyone else around here is on pins and needles waiting for the Rio Grande Valley citrus to ripen, I’m getting excited about persimmons.

In fact, where other people might have a bowl of apples or oranges on the counter during the fall, it’s not unusual to find a bowl of persimmons in my kitchen.

Persimmon salsa is a simple autumn salsa for all your snacking needs. If you like fruit salsa, you definitely need to try it!

I’ve made Pumpkin Persimmon Walnut Bread, Persimmon Sweet Potato Soup, and Persimmon Chocolate Cake with them. They’re versatile little fruits — I liken them to apples or peaches in their usefulness.

how to make persimmon salsa

The salsa comes together in a flash, with the hardest part being getting the flesh out of the persimmons. If they are firm, you can slice off the tops and peel them like an apple, then dice.

If your persimmons are super ripe, you can easily scoop the flesh out with a spoon. (Be sure to remove any seeds.) A melon baller is also a great tool for this, because then you don’t need to worry about peeling!

My persimmons are different every time I make persimmon salsa. Sometimes the salsa has more liquid, and sometimes it’s more like a pico de gallo. Both ways are perfectly delicious.

Fall is persimmon season, the perfect time to try persimmon salsa!

When you’re preparing the persimmons for persimmon salsa, don’t worry about any dark flecks you see in the fruit, as in the photo below. It’s completely normal!

The only thing you do need to worry about is choosing your persimmons — this persimmon salsa recipe calls for the squat fuyu variety, which can be eaten while hard.

Increase or decrease the amount of jalapeño depending on your tastes. The one I used was about two inches long, and it provided plenty of heat for this batch.

Cut fuyu persimmon shows the speckles inside.

The sweetness of persimmons varies as well, so be sure to taste your finished persimmon salsa before serving. I used 6 small persimmons, but you might need more.

We enjoyed this persimmon salsa over a pair of gorgeous coppa pork chops from my local butcher, so if tacos aren’t your bag, keep the recipe in your pocket for grilled meats, or just serve with chips.

(Although you really can’t go wrong with persimmon salsa on goat tacos, in my opinion.)

more persimmon recipes

If my persimmon salsa recipe has you craving more persimmon recipes, not to worry!

In addition to my persimmon recipes above, you should check out Persimmon and Pumpkin Pudding Cake, Persimmon Ginger Gin Fizz, and Persimmon Apple Cider Mimosa from some of my fellow bloggers.

Check out how easy it is to make persimmon salsa in the video!

Persimmon salsa is a simple autumn salsa for all your snacking needs. If you like fruit salsa, you definitely need to try it!

Persimmon Salsa

Persimmon salsa is a simple autumn salsa for all your snacking needs. If you like fruit salsa, you definitely need to try it!
4.34 from 6 votes
Print Pin Save
Prep Time 5 mins
Total Time 5 mins
Servings 8
Calories 160 kcal

Ingredients
  

  • 2 cups peeled and diced fuyu persimmon
  • 1/2 cup chopped onion
  • 1 jalapeño, seeded and cut into chunks
  • 1/3 cup cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt

Instructions

  • Place all ingredients in a food processor and pulse until desired consistency. Store in the fridge for up to a week.

Notes

Makes about 2 cups

Nutrition

Calories: 160 kcalCarbohydrates: 42 gProtein: 1 gSodium: 293 mgSugar: 1 g
Tried this recipe?Share on Instagram and mention @stetted or tag #stetted!
Persimmon Salsa - Summer might over, but salsa season never is! This persimmon salsa is a delicious seasonal replacement for traditional salsa.

This recipe was originally posted October 30, 2013 and last updated December 6, 2018.

13 Comments

  1. Found your recipe on Pinterest while looking for something to do with a bag of persimmons. It’s delicious! Thanks!!

  2. I love this! I will try it as soon as I can. it is just the season of persimmon around here.

    btw, I also love how your social media gadgets look..I wish I had them on my blog as well!! 🙂

  3. Hello, I just made this and I’m not sure if I used parts of the persimmon that I shouldn’t have. There is almost like a film on the salsa. Did I process it too much? I’d love to try it again with some tips. I’ve only tried a bite of persimmon at the store once like 5 years ago.

    1. @Erin I’m not sure what might have happened. I actually have some persimmons on hand right now so I will test it out again. You really only need to pulse it in the processor for a short time. Do you happen to know what kind of persimmon you used? Squat or more heart-shaped?

    2. @Erin I just made the salsa and it seems OK for me. My persimmons were much softer than they were the time I blogged this recipe so it’s a bit smoother, but I didn’t see any sort of film. Perhaps your persimmons weren’t ripe yet? I’m sorry you had trouble with this!

    1. Hi Paul! I would not can this salsa. Persimmons and onions don’t have a high level of acidity that makes water bath canning safe, even though we are adding lime juice here. Thank you for this question!

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